Zobrazeno 1 - 10
of 43
pro vyhledávání: '"Eva María Santos"'
Autor:
Eva María Santos, Irais Sánchez-Ortega, Jose M. Lorenzo, Rubén Domínguez, Paulo E. S. Munekata, Reyna Nallely Falfán-Cortés, Israel S. Ibarra, Esmeralda Rangel-Vargas
Publikováno v:
Frontiers in Animal Science, Vol 3 (2022)
In the search for new ingredients that counteract some of the problems associated with the consumption of meat and meat products like high contents of saturated fat, salt, cholesterol, the absence of dietary fiber, and the presence of synthetic addit
Externí odkaz:
https://doaj.org/article/edf1298d17c84b26a274be0d36cd1c33
Autor:
Ana Leite, Lia Vasconcelos, Iasmin Ferreira, Ainhoa Sarmiento-García, Rubén Domínguez, Eva María Santos, Paulo C. B. Campagnol, Sandra Rodrigues, José M. Lorenzo, Alfredo Teixeira
Publikováno v:
Foods, Vol 11, Iss 19, p 3079 (2022)
The aim of the current experiment was to characterize and evaluate the effect of the dry-curing process on chemical composition, physicochemical properties, and sensory characteristics of the dry-cured Bísaro shoulders. For this purpose, thirty-eigh
Externí odkaz:
https://doaj.org/article/fd668f89725a47aa8eb49a798b896eeb
Autor:
Eva María Santos, Jose A. Rodriguez, Jose M. Lorenzo, Alicia C. Mondragón, Mirian Pateiro, Evelin Gutiérrez, Thania Alexandra Ferreira
Publikováno v:
Foods, Vol 11, Iss 15, p 2258 (2022)
In this work, the antioxidant effect of pumpkin flower powder was evaluated in chicken patties. For this purpose, three drying methods were proposed to obtain the pumpkin flower powder and preserve its properties (antioxidants, color, odor): foam-mat
Externí odkaz:
https://doaj.org/article/8e1a8311d3be418b81b17613aa6f75df
Autor:
Ana Leite, Rubén Domínguez, Lia Vasconcelos, Iasmin Ferreira, Etelvina Pereira, Victor Pinheiro, Divanildo Outor-Monteiro, Sandra Rodrigues, José Manuel Lorenzo, Eva María Santos, Silvina Cecilia Andrés, Paulo C. B. Campagnol, Alfredo Teixeira
Publikováno v:
Foods, Vol 11, Iss 11, p 1650 (2022)
The present study aimed to evaluate the effect of the inclusion of different olive cakes in the diet of Bísaro pigs on the carcass, meat and fat. The carcasses of 40 animals fed a diet with five treatments (T1—Basic diet and commercial feed; T2—
Externí odkaz:
https://doaj.org/article/2b048114ba9144f48caafeb043880961
Autor:
Carmen Botella-Martinez, Raquel Lucas-González, José M. Lorenzo, Eva María Santos, Marcelo Rosmini, Néstor Sepúlveda, Alfredo Teixeira, Estrella Sayas-Barberá, Jose A. Pérez-Alvarez, Juana Fernandez-Lopez, Manuel Viuda-Martos
Publikováno v:
Foods, Vol 10, Iss 11, p 2706 (2021)
The aim of this work was to evaluate the effects on the chemical, physic-chemical, technological, and sensory properties of beef burger when replacing different quantities of fat (50 and 100%) with different levels of oil-in-water-gelled emulsion ela
Externí odkaz:
https://doaj.org/article/b577ccdd7d57424fb3db613c8d58cbe5
Autor:
Rubén Domínguez, Mirian Pateiro, Paulo E. S. Munekata, Eva María Santos López, José Antonio Rodríguez, Lillian Barros, José M. Lorenzo
Publikováno v:
Foods, Vol 10, Iss 11, p 2713 (2021)
The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to
Externí odkaz:
https://doaj.org/article/2a2c867922ee41deaab41373d8644f5a
Autor:
Esmeralda Rangel-Vargas, Jose Antonio Rodriguez, Rubén Domínguez, José Manuel Lorenzo, Maria Elena Sosa, Silvina Cecilia Andrés, Marcelo Rosmini, José Angel Pérez-Alvarez, Alfredo Teixeira, Eva María Santos
Publikováno v:
Foods, Vol 10, Iss 11, p 2687 (2021)
Although mushrooms have been exploited since ancient times because of their particular taste and therapeutic properties, the interest in edible species as a source of ingredients and bioactive compounds is recent. Their valuable nutritional contents
Externí odkaz:
https://doaj.org/article/3443dd76f7a44de4be65d2d665393944
Autor:
Silvana Bravo, Karla Inostroza, José M. Lorenzo, Gastón Sepúlveda, Rubén Domínguez, Erick Scheuermann, Erwin A. Paz, John Quiñones, Eva María Santos, Silvina Cecilia Andrés, Marcelo Rosmini, Jorge Felipe Reyes, Marco Antonio Trindade, Néstor Sepúlveda
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8610 (2021)
Frankfurters are one of the most demanded meat products in the world due to their low cost and good taste. However, they contain up to 30% animal fat, which is negative for the consumer’s health. Moreover, high-fat contents could also decrease fran
Externí odkaz:
https://doaj.org/article/f249876ad3d6438b8a9cd7afa82a671d
Autor:
Paulo E. S. Munekata, Mirian Pateiro, Rubén Domínguez, Marise A. R. Pollonio, Néstor Sepúlveda, Silvina Cecilia Andres, Jorge Reyes, Eva María Santos, José M. Lorenzo
Publikováno v:
Foods, Vol 10, Iss 9, p 2094 (2021)
Curing meat products is an ancient strategy to preserve muscle foods for long periods. Nowadays, cured meat products are widely produced using nitrate and nitrite salts. However, the growing of the clean-label movement has been pushing to replace syn
Externí odkaz:
https://doaj.org/article/775140cbd59148a594a6796a71b1f218
Autor:
Irais Sánchez-Ortega, Blanca E. García-Almendárez, Eva María Santos-López, Aldo Amaro-Reyes, J. Eleazar Barboza-Corona, Carlos Regalado
Publikováno v:
The Scientific World Journal, Vol 2014 (2014)
Animal origin foods are widely distributed and consumed around the world due to their high nutrients availability but may also provide a suitable environment for growth of pathogenic and spoilage microorganisms. Nowadays consumers demand high quality
Externí odkaz:
https://doaj.org/article/029ffe9d0733492fa628ebad2830e437